Editing Meat (section)

=== Slaughter ===

{{see also|Animal slaughter|Meat industry}}

Animals are usually slaughtered by being first [[stunned]] and then [[exsanguination|exsanguinated]] (bled out). Death results from the one or the other procedure, depending on the methods employed.{{sfn|Lawrie|Ledward|2006|pp=134–138}} Stunning can be effected through [[asphyxia]]ting the animals with [[carbon dioxide]], shooting them with a gun or a [[captive bolt pistol]], or shocking them with electric current.{{sfn|Lawrie|Ledward|2006|pp=134–138}} The exsanguination is accomplished by severing the [[carotid artery]] and the [[jugular vein]] in cattle and sheep, and the [[anterior vena cava]] in pigs.{{sfn|Lawrie|Ledward|2006|pp=134–138}} Draining as much blood as possible from the carcass is necessary because blood causes the meat to have an unappealing appearance and is a breeding ground for microorganisms.{{sfn|Lawrie|Ledward|2006|pp=134–138}}